cured
kyoord
/kjʊərd/
Preserved by salting, smoking, drying, or fermenting.
In culinary terms, it specifically refers to meat or fish preservation. It implies a deep development of flavor alongside preservation.
The story behind the word. From the Latin curare, meaning 'to care for' or 'heal.' Just as a doctor 'cures' a patient, a food preparer 'cures' meat by treating it to prevent decay and make it safe for long-term storage.
Word relationships
- preserved: Preserved is a general term for keeping food from spoiling, while cured specifically implies using salt, smoke, or drying on meat or fish.
- raw: Raw meat is completely fresh and untreated, whereas cured meat has undergone a chemical preservation process.
Commonly confused with
- pickled: Pickled foods are preserved in an acidic liquid (like vinegar), whereas cured foods are typically preserved with dry salt or smoke.
Word family
- cure (verb): To preserve meat or fish.
Collocations
- cured meat
- dry-cured
- salt-cured
Example sentences
- "The cured ham had been hanging in the aging cellar for eighteen months to develop its complex flavor." Describing a specialty ham.
- "Historically, sailors relied on cured beef to survive long voyages across the Atlantic." Explaining food preservation.
Memory hook
The salt cured the meat of its sickness (spoilage). Healing meat from decay.
When not to use
Do not confuse with 'cooked'—cured meat is preserved, but not necessarily heated or cooked with fire.
Fun facts
- Before refrigeration, curing was the primary way humanity survived winters, making salt one of the most valuable commodities in human history.
Related words
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